Crispy Bacon Chocolates!! New spin on a treat!

 

So, I love bacon. I really, really love bacon. And I love sweet and salty things. I was watching a cooking show called ‘Bitchin Kitchen’ (Love the show, hate the name) and she did a treat similar to this. So, I decided to make some and try them out. They are creamy, crispy, porky, salty and sweet all at the same time. I took a batch of these to share with a bunch of teenage girls. And guess what! They loved them!!! Give them a try!

What you will need:
· 5 strips of Bacon
· 1 cup of Rice Krispie Cereal
· 16 oz of Milk Chocolate
· A silicone ice cube tray (I used a heart shaped tray that I got at the dollar store)
· A little chocolate and a sandwich bag for decoration (I used pink chocolate for Valentine’s Day)
 
Steps:
1) Cook your bacon. I used frozen bacon (I always store my bacon in the freezer) and cut them into ½ inch strips. I then sprinkled them with a tablespoon of brown sugar and placed them in a 375 degree oven for 10-15 minutes, stirring them around every 5 minutes.

2) Place the bacon bits on a paper towel and allow to cool completely. Once cool, chop the bacon into fine bacon bits. I had about 1/3 cup of bacon bits when I was done chopping.

3) Melt your chocolate according to the instructions on the package or follow mine.

4) Mix the bacon and cereal into the chocolate.

It’s not the prettiest mixture, but they are really cute at the end!

5) Fill your ice cube tray with the mixture and tap the tray on the counter to make sure there are no air bubbles.

6) Place the tray in the fridge for 30 minutes (or in the freezer for 5 minutes) to allow the chocolate to harden.

7) Just pop the chocolates out of the mold and decorate with a little melted chocolate. I also used tiny heart sprinkles.

The biggest challenge is whether or not to tell people there is bacon in them. It’s kinda fun to surprise people with a porky treat. But, this is coming from a girl that put peas in a chocolate to surprise a friend that hates peas. Yeah, I’m evil.

Enjoy!!!!

 

So, I love bacon. I really, really love bacon. And I love sweet and salty things. I was watching a cooking show called ‘Bitchin Kitchen’ (Love the show, hate the name) and she did a treat similar to this. So, I decided to make some and try them out. They are creamy, crispy, porky, salty and sweet all at the same time. I took a batch of these to share with a bunch of teenage girls. And guess what! They loved them!!! Give them a try!

What you will need:
· 5 strips of Bacon
· 1 cup of Rice Krispie Cereal
· 16 oz of Milk Chocolate
· A silicone ice cube tray (I used a heart shaped tray that I got at the dollar store)
· A little chocolate and a sandwich bag for decoration (I used pink chocolate for Valentine’s Day)
 
Steps:
1) Cook your bacon. I used frozen bacon (I always store my bacon in the freezer) and cut them into ½ inch strips. I then sprinkled them with a tablespoon of brown sugar and placed them in a 375 degree oven for 10-15 minutes, stirring them around every 5 minutes.

2) Place the bacon bits on a paper towel and allow to cool completely. Once cool, chop the bacon into fine bacon bits. I had about 1/3 cup of bacon bits when I was done chopping.

3) Melt your chocolate according to the instructions on the package or follow mine.

4) Mix the bacon and cereal into the chocolate.

It’s not the prettiest mixture, but they are really cute at the end!

5) Fill your ice cube tray with the mixture and tap the tray on the counter to make sure there are no air bubbles.

6) Place the tray in the fridge for 30 minutes (or in the freezer for 5 minutes) to allow the chocolate to harden.

7) Just pop the chocolates out of the mold and decorate with a little melted chocolate. I also used tiny heart sprinkles.

The biggest challenge is whether or not to tell people there is bacon in them. It’s kinda fun to surprise people with a porky treat. But, this is coming from a girl that put peas in a chocolate to surprise a friend that hates peas. Yeah, I’m evil.

Enjoy!!!!

Fancy Oreo and Mint Oreo Truffles! Learn how to make the perfect dipped truffle!

Every year I give out boxes (well, I use Chinese food containers) full of candy to friends. One of the favorites is Oreo truffles and Mint Oreo truffles. They are super easy and I just learned a new way to dip them and get the perfect round shape. So, I thought I would share!

For the Oreo Truffles:

· A package of Oreos (or any chocolate sandwich cookie)- Not the double stuffed
· About ¾ of softened 8 oz. package of Cream Cheese
· 16 oz of White Chocolate (I used candy melts from Wilton) and 4 oz of Dark Chocolate
· Lollipop sticks
· Candy cups
· a food processor (or blender)
 

For Mint Oreo Truffles:

· A package of Mint Oreos (or any chocolate sandwich cookie)
· About ½ of softened 8 oz. package of Cream Cheese
· 8 oz of White Chocolate (I used candy melts from Wilton), 8 oz of Green Colored Chocolate and 4 oz of Dark Chocolate
· Lollipop sticks
· Candy cups (mini cupcake wrappers)
· a food processor (or blender)
 

Steps to Make the Oreo Truffles (the inside):

1) Process (or blend) the whole package of Oreos until it is a fine crumb. The finer, the better.

2) Place the crumbs in a mixing bowl and add the softened cream cheese to the bowl (6 oz for Oreo and 4 oz for Mint Oreo truffles). Sometimes my cream cheese isn’t that softened, so I just have to mix a little longer. No big deal.

3) With a spoon or hand mixer, mix the two ingredients together.
 

Steps to make the perfect truffles:

1) Roll your mixture into 1 ½ inch balls. Place in the refrigerator for an hour.

2) Melt your Chocolate according to the instructions on the package or follow mine! For the original Oreos, just melt 16 oz of White chocolate. For the mint Oreos, mix together 8 oz of green and white and melt together.

3) Retrieve your Oreo balls. Dip a tip of each stick into the chocolate and insert half way into the ball.

4) Time to Dip! Dip the balls into the chocolate. DO NOT STIR! Try to cover the whole ball in one dipping. Tap off the excess by gently tapping the stick against your wrist or the edge of the bowl. Wipe the excess chocolate on the bottom of the truffle and on the stick off with your finger. You want to be able to pop the truffle off the stick as easily as possible. Place in the drying rack (or a block of Styrofoam).

5) Now, for the Original White Oreo balls, I dipped them twice. I like a true white color. But, for the Mint ones, I only had to dip them once. Make sure everything is covered. Any little hole will cause the truffle mixture to leak.

6) After the chocolate has set, time to decorate! Melt the dark chocolate; I then poured it into a sandwich bag. I cut the very tip of the corner of the bag off. I then squeezed the baggie back and forth over the pop to create a design. Allow to dry.

7) Re-melt your chocolate (white or the green-white mixture). Now, carefully remove the lollipop stick. Dip the bottom of the truffle into the melted chocolate and place in your candy cups. This step will ensure that the bottom is sealed and the candy cup will stay with the truffle.

The green one is the mint Oreo and the white one is the original Oreo truffle. The mint ones are amazing!!!

You now have a professional looking truffle that anyone would be happy to receive! Good luck and enjoy them!!!

Every year I give out boxes (well, I use Chinese food containers) full of candy to friends. One of the favorites is Oreo truffles and Mint Oreo truffles. They are super easy and I just learned a new way to dip them and get the perfect round shape. So, I thought I would share!

For the Oreo Truffles:

· A package of Oreos (or any chocolate sandwich cookie)- Not the double stuffed
· About ¾ of softened 8 oz. package of Cream Cheese
· 16 oz of White Chocolate (I used candy melts from Wilton) and 4 oz of Dark Chocolate
· Lollipop sticks
· Candy cups
· a food processor (or blender)
 

For Mint Oreo Truffles:

· A package of Mint Oreos (or any chocolate sandwich cookie)
· About ½ of softened 8 oz. package of Cream Cheese
· 8 oz of White Chocolate (I used candy melts from Wilton), 8 oz of Green Colored Chocolate and 4 oz of Dark Chocolate
· Lollipop sticks
· Candy cups (mini cupcake wrappers)
· a food processor (or blender)
 

Steps to Make the Oreo Truffles (the inside):

1) Process (or blend) the whole package of Oreos until it is a fine crumb. The finer, the better.

2) Place the crumbs in a mixing bowl and add the softened cream cheese to the bowl (6 oz for Oreo and 4 oz for Mint Oreo truffles). Sometimes my cream cheese isn’t that softened, so I just have to mix a little longer. No big deal.

3) With a spoon or hand mixer, mix the two ingredients together.
 

Steps to make the perfect truffles:

1) Roll your mixture into 1 ½ inch balls. Place in the refrigerator for an hour.

2) Melt your Chocolate according to the instructions on the package or follow mine! For the original Oreos, just melt 16 oz of White chocolate. For the mint Oreos, mix together 8 oz of green and white and melt together.

3) Retrieve your Oreo balls. Dip a tip of each stick into the chocolate and insert half way into the ball.

4) Time to Dip! Dip the balls into the chocolate. DO NOT STIR! Try to cover the whole ball in one dipping. Tap off the excess by gently tapping the stick against your wrist or the edge of the bowl. Wipe the excess chocolate on the bottom of the truffle and on the stick off with your finger. You want to be able to pop the truffle off the stick as easily as possible. Place in the drying rack (or a block of Styrofoam).

5) Now, for the Original White Oreo balls, I dipped them twice. I like a true white color. But, for the Mint ones, I only had to dip them once. Make sure everything is covered. Any little hole will cause the truffle mixture to leak.

6) After the chocolate has set, time to decorate! Melt the dark chocolate; I then poured it into a sandwich bag. I cut the very tip of the corner of the bag off. I then squeezed the baggie back and forth over the pop to create a design. Allow to dry.

7) Re-melt your chocolate (white or the green-white mixture). Now, carefully remove the lollipop stick. Dip the bottom of the truffle into the melted chocolate and place in your candy cups. This step will ensure that the bottom is sealed and the candy cup will stay with the truffle.

The green one is the mint Oreo and the white one is the original Oreo truffle. The mint ones are amazing!!!

You now have a professional looking truffle that anyone would be happy to receive! Good luck and enjoy them!!!

Peppermint Bark shaped like Christmas Trees! Just use a Silicone Tree Shaped Ice Cube tray!

 

I love peppermint and I love peppermint bark. But, I’m not a fan of the look of the traditional recipe. So, I was shopping at the dollar store and found Christmas tree shaped Ice cube trays. And I thought I could use those for candy making! And I did!



What you will need:

· 16 ounces of Dark Chocolate (my favorite) or Semi Sweet Chocolate. I used Candy Melts, but you could use chips or bark.
· 16 ounces of White Chocolate. Again, I used Candy Melts, but chips and bark work.
· 8 crushed Candy Canes.
· Silicone Ice Cube trays. They have all shapes. Find one you like!

· 2 Plastic Sandwich bags
 
Steps:

1) Melt your Dark or Semi Sweet Chocolate. Don’t know how? Check out this post on tempering chocolate.
2) Pour the chocolate into a sandwich bag and snip the corner of the bag. Pour about half a tablespoon of chocolate into each mold. Tap the mold on the counter to get the chocolate level and get all the air bubbles out. Allow the chocolate to set.

3) Melt your White Chocolate.
4) Pour the chocolate into a sandwich bag and snip the corner of the bag. Pour about half a tablespoon of chocolate into each mold. Tap the mold on the counter to get the chocolate level and get all the air bubbles out. Before the chocolate sets, sprinkle the top of each mold with crushed Candy Cane.

5) Once all the chocolate has set, just pop the candy out of the mold and you have cute Peppermint trees!

***Want even more peppermint flavor? Use a little Peppermint Candy Flavoring. Do not use an extract like you use in baking. It has to been made for candy. Most craft stores carry them in the candy section.***

 

I love peppermint and I love peppermint bark. But, I’m not a fan of the look of the traditional recipe. So, I was shopping at the dollar store and found Christmas tree shaped Ice cube trays. And I thought I could use those for candy making! And I did!



What you will need:

· 16 ounces of Dark Chocolate (my favorite) or Semi Sweet Chocolate. I used Candy Melts, but you could use chips or bark.
· 16 ounces of White Chocolate. Again, I used Candy Melts, but chips and bark work.
· 8 crushed Candy Canes.
· Silicone Ice Cube trays. They have all shapes. Find one you like!

· 2 Plastic Sandwich bags
 
Steps:

1) Melt your Dark or Semi Sweet Chocolate. Don’t know how? Check out this post on tempering chocolate.
2) Pour the chocolate into a sandwich bag and snip the corner of the bag. Pour about half a tablespoon of chocolate into each mold. Tap the mold on the counter to get the chocolate level and get all the air bubbles out. Allow the chocolate to set.

3) Melt your White Chocolate.
4) Pour the chocolate into a sandwich bag and snip the corner of the bag. Pour about half a tablespoon of chocolate into each mold. Tap the mold on the counter to get the chocolate level and get all the air bubbles out. Before the chocolate sets, sprinkle the top of each mold with crushed Candy Cane.

5) Once all the chocolate has set, just pop the candy out of the mold and you have cute Peppermint trees!

***Want even more peppermint flavor? Use a little Peppermint Candy Flavoring. Do not use an extract like you use in baking. It has to been made for candy. Most craft stores carry them in the candy section.***

What to do on a snowy day? I’m making Felt Donut Ornaments!!

I woke up to this…

This California Girl is not a fan of Snow!

So, I decided to make some sweet treats… out of felt.  I have a 2 year old Monkey and I thought these would be safe ornaments for our Christmas tree.

On my next donuts, I’m making the center hole a bit smaller and adding more ‘sprinkles’.

Enjoy this Calorie Free Treat!!! 

I woke up to this…

This California Girl is not a fan of Snow!

So, I decided to make some sweet treats… out of felt.  I have a 2 year old Monkey and I thought these would be safe ornaments for our Christmas tree.

On my next donuts, I’m making the center hole a bit smaller and adding more ‘sprinkles’.

Enjoy this Calorie Free Treat!!! 

My Take on TAKE 5 candy bar! Caramel, peanuts, peanut butter, pretzel and chocolate! Awesome!!!

Have you ever heard of a candy bar and it sounded so good. But, when you try it, it’s just not right. That’s what happened to me. I love salty-sweet snacks. But, it was missing something. So, I decided to play with the proportions and I think it’s amazing now. Seriously, it’s AMAZING (and I am just so humble ;)) I did make my own caramel, but you can use store bought caramel. It will still rock!

The layers to the Take 5 are: Pretzel, Peanut Butter mixture, Caramel and Peanuts. I mixed the peanuts into the caramel because it was easier.

The parts to the Take 5! The caramel with peanuts is already made, but here are the parts to the peanut butter mixture.

Pretzel: I used Snyder’s of Hanover Butter Snap Pretzels. They are the ones that look like little waffles. Any pretzel will work, but these look like the one in the original.

Peanut Butter Mixture: This is a super easy recipe. I added a dash of salt to make sure my end result is salty-sweet. Here it is:

Peanut Butter Mixture

· 1 cup Creamy Peanut Butter

· 1 cup Powdered Sugar

· 2 tablespoons of Graham Cracker crumbs (I used a food processor to get the crumb as fine as possible).

Step:

1) Mix all ingredients together. That’s it!!

Caramel: I made my caramel recipe found here and added 1 cup of chopped salted peanuts before I poured it into a 13 x 9 pan that has been sprayed with nonstick spray. If you don’t wish to make your own, here is what you can do:

Store Bought Caramels

· 70 – 100 caramels (I say 70 is enough, but Mr. Wonderful says 100. It up to you and how much you love caramel)

· 1-2 tablespoons of Evaporated Milk

· 1 cup of Chopped Salted Peanuts

Steps:

1) Unwrap all your caramels and place in a microwave safe bowl

2) Add 1-3 tablespoons of Evaporated Milk (I would use one tablespoon for 70 caramels and 2 for 100 caramels.)

3) Place in the microwave for 30 seconds. Stir. Repeat until the caramels are melted.

4) Stir in Peanuts.

5) Pour into a 13 x 9 pan that has been sprayed with nonstick spray.

 

Now we have the components, we can make the candy bars!!

Assembly:

1) Prepare the caramels in a 13 x 9 pan. Allow to firm up.
2) Remove the caramel from the pan and place on a Silpat or sprayed aluminum foil.
3) Spread the peanut butter mixture onto of the caramel.
4) Place the pretzels on top of the peanut butter mixture close together. Leave a little room in between to be able to cut the squares apart.

5) Once you have the pretzels in place, press them into the peanut butter mixture.
6) Cut the candy into squares (using the pretzels as a guide). Place the candy on a sprayed pan and place in the fridge. You want the peanut butter mixture to be as firm as possible before you dip them. Leave in the fridge for at least an hour.

7) Now, let’s dip! Prepare your chocolate (I used Milk Chocolate Candy Melts) using the instructions on the back of the package or use my instructions found here.
8) Retrieve the candy from the fridge. Using a fork, place the squares (one at a time) in the chocolate pretzel side down. Then, use the fork to flip over the candy to cover the caramel side. Slide the fork under the caramel side and lift it up. Tap off the excess chocolate and place on a Silpat or wax paper.

9) I used a little extra melted chocolate in a Ziploc bag to make a design on top. I just snipped the very tip of the bag and drizzled chocolate over the top.

I hope you try these. They are really good and this recipe makes a ton! You can easily get 5 or 6 gifts out of one batch. Enjoy!!

Have you ever heard of a candy bar and it sounded so good. But, when you try it, it’s just not right. That’s what happened to me. I love salty-sweet snacks. But, it was missing something. So, I decided to play with the proportions and I think it’s amazing now. Seriously, it’s AMAZING (and I am just so humble ;)) I did make my own caramel, but you can use store bought caramel. It will still rock!

The layers to the Take 5 are: Pretzel, Peanut Butter mixture, Caramel and Peanuts. I mixed the peanuts into the caramel because it was easier.

The parts to the Take 5! The caramel with peanuts is already made, but here are the parts to the peanut butter mixture.

Pretzel: I used Snyder’s of Hanover Butter Snap Pretzels. They are the ones that look like little waffles. Any pretzel will work, but these look like the one in the original.

Peanut Butter Mixture: This is a super easy recipe. I added a dash of salt to make sure my end result is salty-sweet. Here it is:

Peanut Butter Mixture

· 1 cup Creamy Peanut Butter

· 1 cup Powdered Sugar

· 2 tablespoons of Graham Cracker crumbs (I used a food processor to get the crumb as fine as possible).

Step:

1) Mix all ingredients together. That’s it!!

Caramel: I made my caramel recipe found here and added 1 cup of chopped salted peanuts before I poured it into a 13 x 9 pan that has been sprayed with nonstick spray. If you don’t wish to make your own, here is what you can do:

Store Bought Caramels

· 70 – 100 caramels (I say 70 is enough, but Mr. Wonderful says 100. It up to you and how much you love caramel)

· 1-2 tablespoons of Evaporated Milk

· 1 cup of Chopped Salted Peanuts

Steps:

1) Unwrap all your caramels and place in a microwave safe bowl

2) Add 1-3 tablespoons of Evaporated Milk (I would use one tablespoon for 70 caramels and 2 for 100 caramels.)

3) Place in the microwave for 30 seconds. Stir. Repeat until the caramels are melted.

4) Stir in Peanuts.

5) Pour into a 13 x 9 pan that has been sprayed with nonstick spray.

 

Now we have the components, we can make the candy bars!!

Assembly:

1) Prepare the caramels in a 13 x 9 pan. Allow to firm up.
2) Remove the caramel from the pan and place on a Silpat or sprayed aluminum foil.
3) Spread the peanut butter mixture onto of the caramel.
4) Place the pretzels on top of the peanut butter mixture close together. Leave a little room in between to be able to cut the squares apart.

5) Once you have the pretzels in place, press them into the peanut butter mixture.
6) Cut the candy into squares (using the pretzels as a guide). Place the candy on a sprayed pan and place in the fridge. You want the peanut butter mixture to be as firm as possible before you dip them. Leave in the fridge for at least an hour.

7) Now, let’s dip! Prepare your chocolate (I used Milk Chocolate Candy Melts) using the instructions on the back of the package or use my instructions found here.
8) Retrieve the candy from the fridge. Using a fork, place the squares (one at a time) in the chocolate pretzel side down. Then, use the fork to flip over the candy to cover the caramel side. Slide the fork under the caramel side and lift it up. Tap off the excess chocolate and place on a Silpat or wax paper.

9) I used a little extra melted chocolate in a Ziploc bag to make a design on top. I just snipped the very tip of the bag and drizzled chocolate over the top.

I hope you try these. They are really good and this recipe makes a ton! You can easily get 5 or 6 gifts out of one batch. Enjoy!!

Rice Krispie Treat Cornucopias! Perfect for Thanksgiving!

 
So, I wanted something special to put at each plate setting at Thanksgiving. So, I decided to try cornucopias. I used rice krispie treats so I could mold it into any shape I wanted. Here’s how to make your own:

What you will need:

· Rice Cereal
· Marshmallows
· Butter
· Non stick spray
· Lollipop sticks
· Tootsie Rolls
· Peanut Butter Candy Melts
· Milk Chocolate Candy Melts
· Paramont Crystals(or a teaspoon of shortening)
· Chewy or Original Runts Fruit Candy

 
Tools you will need:
· Large pot for making the Rice Krispie Treats
· 13 x 9 pan for Rice Krispie Treats
· Knife
· Microwave safe bowl
· Drying rack
 
Steps:
1) Make the Rice Krispie treats. I followed the recipe on the back of the cereal box, but I reduced the cereal from 6 cups to 5 cups. Go here for the recipe. Pour the treats into a sprayed 13 x 9 pan and allow to cool for an hour.

2) Cut the treats into long triangles. Shape the triangles into a cone shape. Make an indent into the base of the cone (this is a place for the fruit to go). Curl the smallest piece of the cone up.

3) Now, time for the Peanut Butter and Chocolate. Place 16 oz of Peanut Butter Candy Melts, 8 oz of Milk Chocolate Candy Melts and a teaspoon of Paramount Crystals (or shortening) in a microwave bowl. Melt according to the package instructions or follow mine.

4) Insert the lollipop sticks into the chocolate and insert into the cornucopias. Do not go more than half way. Place the cornucopias in the fridge to allow the chocolate to harden.

5) Now for the braided detail. Take a tootsie roll and roll it into a thin rope. Once you have a few ropes, twist two together. Place a little amount of chocolate around the edge of the cornucopia and wrap it with the braided tootsie roll.



6) Time to dip! Make sure the chocolate is still at the right temperature. If it’s too cold, place in the microwave at 50% power for 10 second intervals until the chocolate is melted.

7) Dip the cornucopia into the chocolate. DO NOT STIR!! Try to cover in one dip. Gently tap off the excess chocolate. Place in the drying rack. Before the chocolate sets, place a few pieces of candy fruit (Runts) on the opening of the cornucopia.

I think these would be great as place settings at Thanksgiving. My monkey loves them! I hope you will too!!

 
So, I wanted something special to put at each plate setting at Thanksgiving. So, I decided to try cornucopias. I used rice krispie treats so I could mold it into any shape I wanted. Here’s how to make your own:

What you will need:

· Rice Cereal
· Marshmallows
· Butter
· Non stick spray
· Lollipop sticks
· Tootsie Rolls
· Peanut Butter Candy Melts
· Milk Chocolate Candy Melts
· Paramont Crystals(or a teaspoon of shortening)
· Chewy or Original Runts Fruit Candy

 
Tools you will need:
· Large pot for making the Rice Krispie Treats
· 13 x 9 pan for Rice Krispie Treats
· Knife
· Microwave safe bowl
· Drying rack
 
Steps:
1) Make the Rice Krispie treats. I followed the recipe on the back of the cereal box, but I reduced the cereal from 6 cups to 5 cups. Go here for the recipe. Pour the treats into a sprayed 13 x 9 pan and allow to cool for an hour.

2) Cut the treats into long triangles. Shape the triangles into a cone shape. Make an indent into the base of the cone (this is a place for the fruit to go). Curl the smallest piece of the cone up.

3) Now, time for the Peanut Butter and Chocolate. Place 16 oz of Peanut Butter Candy Melts, 8 oz of Milk Chocolate Candy Melts and a teaspoon of Paramount Crystals (or shortening) in a microwave bowl. Melt according to the package instructions or follow mine.

4) Insert the lollipop sticks into the chocolate and insert into the cornucopias. Do not go more than half way. Place the cornucopias in the fridge to allow the chocolate to harden.

5) Now for the braided detail. Take a tootsie roll and roll it into a thin rope. Once you have a few ropes, twist two together. Place a little amount of chocolate around the edge of the cornucopia and wrap it with the braided tootsie roll.



6) Time to dip! Make sure the chocolate is still at the right temperature. If it’s too cold, place in the microwave at 50% power for 10 second intervals until the chocolate is melted.

7) Dip the cornucopia into the chocolate. DO NOT STIR!! Try to cover in one dip. Gently tap off the excess chocolate. Place in the drying rack. Before the chocolate sets, place a few pieces of candy fruit (Runts) on the opening of the cornucopia.

I think these would be great as place settings at Thanksgiving. My monkey loves them! I hope you will too!!

Homemade Butterfingers!! Crispy peanut butter center covered in chocolate!

 

Mr. Wonderful loves Butterfinger and I thought “Why not try to make them? They can’t be too hard to make.” Wow, I was so wrong. I couldn’t get any of the recipes I saw online to work. I had 4 batches of mistakes. So, I tried my own version and I think I got it! I have tried it several times to make sure it wasn’t a fluke and I got great results every time. I hope you do too!
 
What you will need for Butterfingers:
· 1 cup of White Sugar
· 1/3 cup of Light Corn Syrup
· 1/3 cup of Water
· 1 ¼ cup of Creamy Peanut Butter
· Milk Chocolate Candy Melts for the Coating
 
Tools you will need:
· 2 quart saucepan with a lid
· A Candy Thermometer
· A microwave safe bowl
· A wooden spoon
· An oven safe pan
· Non-stick spray
· A pizza cutter or a knife (I found the pizza cutter works best)
· A fork or Dipping tool
· Silpat or Wax paper
 
Steps:
1) Spray your pan with non-stick spray (or rub with a little oil). Place in the oven on the lowest setting. You just want it a little warm.
2) Combine sugar, corn syrup and water in your saucepan. Place the pan with the lid ON over medium heat for 5 minutes.
3) Once the 5 minutes are up, remove the lid and raise the temperature to medium high heat. Place the candy thermometer in the saucepan. No need to stir!
4) While the sugars cook, place the 1 ¼ cup peanut butter in a bowl and microwave for 20 seconds. You want your peanut butter to be in a liquid stage. If you need to, heat for another 10 seconds.
5) Now, back to the sugar! You want your mixture to reach 290 degrees. Now, here is the trick. Subtract 2 degrees for every 1000 feet above sea level you live. I subtract 10 degrees (so, I went to 280 degrees). Yes, I live with the mountain goats!
6) Get your pan out of the oven.
7) The second it reaches 290 degrees (-2 for every 1000 feet), remove from the heat. Stir in the peanut butter as quickly as possible. Be careful! The sugar is super hot!
8) Pour the mixture onto the heated pan.
9) Score the mixture with a pizza cutter that has been sprayed with non-stick spray. Try to have even sizes. I didn’t even come close!

I have pieces missing. Mr. Wonderful couldn’t wait any longer!

10) Allow the mixture to cool and dry overnight.
11) Now, they are ready for chocolate! I used Milk Chocolate Candy Melts. Follow the instructions on the back of the package or follow mine.
12) Place the Butterfinger pieces in the chocolate one at a time and pull them out with your fork. Be sure to tap off the excess chocolate. Place on your Silpat or Wax paper.

13) I did a little design with chocolate and a Ziploc bag with the corner snipped off.

Enjoy them! I’ve been told that they are even better than a Butterfinger. I hope you get the same results!

Do you have a favorite candy you want to know how to make?  Leave a comment and I will do my best to make it for you!!!

 

Mr. Wonderful loves Butterfinger and I thought “Why not try to make them? They can’t be too hard to make.” Wow, I was so wrong. I couldn’t get any of the recipes I saw online to work. I had 4 batches of mistakes. So, I tried my own version and I think I got it! I have tried it several times to make sure it wasn’t a fluke and I got great results every time. I hope you do too!
 
What you will need for Butterfingers:
· 1 cup of White Sugar
· 1/3 cup of Light Corn Syrup
· 1/3 cup of Water
· 1 ¼ cup of Creamy Peanut Butter
· Milk Chocolate Candy Melts for the Coating
 
Tools you will need:
· 2 quart saucepan with a lid
· A Candy Thermometer
· A microwave safe bowl
· A wooden spoon
· An oven safe pan
· Non-stick spray
· A pizza cutter or a knife (I found the pizza cutter works best)
· A fork or Dipping tool
· Silpat or Wax paper
 
Steps:
1) Spray your pan with non-stick spray (or rub with a little oil). Place in the oven on the lowest setting. You just want it a little warm.
2) Combine sugar, corn syrup and water in your saucepan. Place the pan with the lid ON over medium heat for 5 minutes.
3) Once the 5 minutes are up, remove the lid and raise the temperature to medium high heat. Place the candy thermometer in the saucepan. No need to stir!
4) While the sugars cook, place the 1 ¼ cup peanut butter in a bowl and microwave for 20 seconds. You want your peanut butter to be in a liquid stage. If you need to, heat for another 10 seconds.
5) Now, back to the sugar! You want your mixture to reach 290 degrees. Now, here is the trick. Subtract 2 degrees for every 1000 feet above sea level you live. I subtract 10 degrees (so, I went to 280 degrees). Yes, I live with the mountain goats!
6) Get your pan out of the oven.
7) The second it reaches 290 degrees (-2 for every 1000 feet), remove from the heat. Stir in the peanut butter as quickly as possible. Be careful! The sugar is super hot!
8) Pour the mixture onto the heated pan.
9) Score the mixture with a pizza cutter that has been sprayed with non-stick spray. Try to have even sizes. I didn’t even come close!

I have pieces missing. Mr. Wonderful couldn’t wait any longer!

10) Allow the mixture to cool and dry overnight.
11) Now, they are ready for chocolate! I used Milk Chocolate Candy Melts. Follow the instructions on the back of the package or follow mine.
12) Place the Butterfinger pieces in the chocolate one at a time and pull them out with your fork. Be sure to tap off the excess chocolate. Place on your Silpat or Wax paper.

13) I did a little design with chocolate and a Ziploc bag with the corner snipped off.

Enjoy them! I’ve been told that they are even better than a Butterfinger. I hope you get the same results!

Do you have a favorite candy you want to know how to make?  Leave a comment and I will do my best to make it for you!!!

What happened!?! Has your chocolate ever got the white blush on top? I can tell you how to prevent that!

 

      The one on the left was dipped with perfectly tempered chocolate. The one on the right was not.
Have you ever melted chocolate and allowed it to set, only to find a weird white blush on your chocolate? I have!! It stinks! Well, not literally. It just isn’t as pretty. Why does this happen? Your chocolate was too hot. Simple as that.
      When it comes to chocolate, tempering the chocolate (or checking for the correct temperature) is the key to turning out praise worthy treats. Tempering sounds fancy, but it’s not.

Here is what I do to Temper:

1) When I melt my chocolate (whether in a double boiler or the microwave), I always leave some of the chocolate out (about an 1/8 of what you started with). For a 16 ounce bag, I leave out ¼ of a cup.
2) When I am melting the chocolate, I want to use the least amount of heat possible. With a double boiler, use low heat. When melting in the microwave, use only 50% power.
3) When using a double boiler, stir constantly. Never walk away. When using the microwave, heat at 50% power for intervals of 30 seconds to a minute. Stir in between each interval.
4) Stop using a heat source when the chocolate is almost melted. If you wait for it to be completely melted, it will be way too hot.
5) Chocolate’s perfect temperature is 98 degrees, the same as the temperature of your lips. So, check your chocolate for the correct temperature by placing a small amount on your lips. If you feel any heat, it’s too hot.
6) If you find the chocolate too hot, add half of your reserved chocolate and stir until it’s melted. Check the heat again using the lip test. If you still feel heat, stir in the rest of your reserve.
Your chocolates should look great if you follow these steps. Good luck and enjoy your creations!

 

      The one on the left was dipped with perfectly tempered chocolate. The one on the right was not.
Have you ever melted chocolate and allowed it to set, only to find a weird white blush on your chocolate? I have!! It stinks! Well, not literally. It just isn’t as pretty. Why does this happen? Your chocolate was too hot. Simple as that.
      When it comes to chocolate, tempering the chocolate (or checking for the correct temperature) is the key to turning out praise worthy treats. Tempering sounds fancy, but it’s not.

Here is what I do to Temper:

1) When I melt my chocolate (whether in a double boiler or the microwave), I always leave some of the chocolate out (about an 1/8 of what you started with). For a 16 ounce bag, I leave out ¼ of a cup.
2) When I am melting the chocolate, I want to use the least amount of heat possible. With a double boiler, use low heat. When melting in the microwave, use only 50% power.
3) When using a double boiler, stir constantly. Never walk away. When using the microwave, heat at 50% power for intervals of 30 seconds to a minute. Stir in between each interval.
4) Stop using a heat source when the chocolate is almost melted. If you wait for it to be completely melted, it will be way too hot.
5) Chocolate’s perfect temperature is 98 degrees, the same as the temperature of your lips. So, check your chocolate for the correct temperature by placing a small amount on your lips. If you feel any heat, it’s too hot.
6) If you find the chocolate too hot, add half of your reserved chocolate and stir until it’s melted. Check the heat again using the lip test. If you still feel heat, stir in the rest of your reserve.
Your chocolates should look great if you follow these steps. Good luck and enjoy your creations!

Homemade Snickers Bars!! Who doesn’t love caramel, nougat, peanuts and chocolate!

 Here is a new recipe: http://trufflepopsandmore.blogspot.com/2013/12/a-new-super-awesome-snickers-recipe.html

I love snickers! Well, until I had the Snicker Nutcrackers that they put out at Christmas time. Why are they better? They are fresh and that makes such a difference! The nougat is so creamy and I just love them. So, I decided to try my hand at making some from scratch. I hope you will give it a try too!

Now, Snickers have layers: A layer of nougat and a layer of caramel with peanuts mixed in. Then, the whole thing is covered in milk chocolate. Yummy!!

For the Caramel layer, I made homemade caramel from the recipe found here. Just before I poured the caramel onto a pan, I mixed in one cup of slightly chopped peanuts. I used cocktail peanuts. I then poured the caramel onto a baking sheet lined with a Silpat. You could use aluminum foil that is sprayed with nonstick spray.

Note: If you don’t want to make your own caramel, use 70 individually wrapped caramels. Just unwrap them and place them in a bowl with up to 4 tablespoon of water (My mother in law said to start with one tablespoon and add more if needed.  But, only add a little at a time). Heat up your caramel in the microwave in 30 second intervals (stirring in between) until smooth. Then, mix in the peanuts and pour onto a Silpat or sprayed aluminum foil.

For the Nougat layer, I adapted a recipe I found in A Treasury Of Top Secret Recipes (Todd Wilbur).

Peanut Butter Nougat
· 2 tablespoons of water
· ½ cup of Light Corn Syrup
· 4 tablespoons of Butter (softened, but not melted)
· 2 teaspoons of Vanilla Extract
· 4 tablespoons of Peanut Butter
· Dash of Salt
· 6 cups of Powdered Sugar

Steps:
1) Mix the first 6 ingredients together until well combined.
2) Slowly add in the powered sugar and mix well.
3) Spread the Nougat onto the caramel.



I put all the Nougat in the center of the caramel layer and used a rolling pin to roll an even layer of nougat onto the entire surface of the caramel. Place in the fridge for just a few minutes to set up.

I tried to cut the Snickers into the same size squares, but I failed. Oh well, they will taste the same! Note: if you are using a Silpat, don’t cut on it!

Now, time for the Chocolate!! I used 24 oz of Milk Chocolate and 8 oz of Dark Chocolate for the coating. I thought just milk chocolate was a little too sweet for me. I melted the chocolate candy melts in the microwave according to the instructions on the package. The way I do it: I put it in a microwave at 50% power for 1 minute. Stir. Another minute at 50% power. Stir. 30 Seconds at 50% power. Now, test it! Put a small amount on your lip. If you feel any heat at all, mix in 5-10 unmelted wafers. Stir until the wafers are melted. Test again! If you still feel heat, add a few more wafers and stir. This will stop you from getting the chalky look on your chocolate.

Time to dip! Dunk a piece at a time in the chocolate. Lift it out with a fork and tap off the extra chocolate. Place them on a Silpat or wax paper.

Enjoy the Snicker goodness!! I know Mr. Wonderful is!!!!

 Here is a new recipe: http://trufflepopsandmore.blogspot.com/2013/12/a-new-super-awesome-snickers-recipe.html

I love snickers! Well, until I had the Snicker Nutcrackers that they put out at Christmas time. Why are they better? They are fresh and that makes such a difference! The nougat is so creamy and I just love them. So, I decided to try my hand at making some from scratch. I hope you will give it a try too!

Now, Snickers have layers: A layer of nougat and a layer of caramel with peanuts mixed in. Then, the whole thing is covered in milk chocolate. Yummy!!

For the Caramel layer, I made homemade caramel from the recipe found here. Just before I poured the caramel onto a pan, I mixed in one cup of slightly chopped peanuts. I used cocktail peanuts. I then poured the caramel onto a baking sheet lined with a Silpat. You could use aluminum foil that is sprayed with nonstick spray.

Note: If you don’t want to make your own caramel, use 70 individually wrapped caramels. Just unwrap them and place them in a bowl with up to 4 tablespoon of water (My mother in law said to start with one tablespoon and add more if needed.  But, only add a little at a time). Heat up your caramel in the microwave in 30 second intervals (stirring in between) until smooth. Then, mix in the peanuts and pour onto a Silpat or sprayed aluminum foil.

For the Nougat layer, I adapted a recipe I found in A Treasury Of Top Secret Recipes (Todd Wilbur).

Peanut Butter Nougat
· 2 tablespoons of water
· ½ cup of Light Corn Syrup
· 4 tablespoons of Butter (softened, but not melted)
· 2 teaspoons of Vanilla Extract
· 4 tablespoons of Peanut Butter
· Dash of Salt
· 6 cups of Powdered Sugar

Steps:
1) Mix the first 6 ingredients together until well combined.
2) Slowly add in the powered sugar and mix well.
3) Spread the Nougat onto the caramel.



I put all the Nougat in the center of the caramel layer and used a rolling pin to roll an even layer of nougat onto the entire surface of the caramel. Place in the fridge for just a few minutes to set up.

I tried to cut the Snickers into the same size squares, but I failed. Oh well, they will taste the same! Note: if you are using a Silpat, don’t cut on it!

Now, time for the Chocolate!! I used 24 oz of Milk Chocolate and 8 oz of Dark Chocolate for the coating. I thought just milk chocolate was a little too sweet for me. I melted the chocolate candy melts in the microwave according to the instructions on the package. The way I do it: I put it in a microwave at 50% power for 1 minute. Stir. Another minute at 50% power. Stir. 30 Seconds at 50% power. Now, test it! Put a small amount on your lip. If you feel any heat at all, mix in 5-10 unmelted wafers. Stir until the wafers are melted. Test again! If you still feel heat, add a few more wafers and stir. This will stop you from getting the chalky look on your chocolate.

Time to dip! Dunk a piece at a time in the chocolate. Lift it out with a fork and tap off the extra chocolate. Place them on a Silpat or wax paper.

Enjoy the Snicker goodness!! I know Mr. Wonderful is!!!!